December 2017


Issue Home >>

Chef Ife Craig, is owner and chef of Ginger & Spice Gourmet Ltd which caters for small, medium and large events such as weddings, corporate functions and other special events. For more information about the company and the Chef, visit their website at http://www.gingerandspicett.com/ or their Facebook page: https://www.facebook.com/gingerandspicecafe/

These products were created with one of her business partners and fellow Bishop Anstey High School alumni Jamillah David. Here is one of their Eggless Ponche De Crème recipes that you can try at home.

Chocolate (Eggless) PONCHE DE CREME

Ingredients

• 4 tbsp grated Trinidad Chocolate
• 1/2 lb yellow pumpkin
• 2 tins condensed milk *
• 2 cups soy milk (500ml)
• 1 1/2 cups puncheon rum+
• 3 tbsp aromatic bitters
• 2 tsp grated nutmeg

Method

• Wash, peel, cut and boil pumpkin. Strain off extra water and purée and put into a mixing bowl.
• Add the grated chocolate to the soy milk and bring to a boil. Allow to sit for 20 minutes then blend and strain.
• Add bitters, essence, nutmeg, evaporated milk and condensed* milk. Add rum+ and stir well.

.... remember to chill and enjoy responsibly with a friend or two.

*Making vegan condensed non-dairy milk involves adding sugar to a vegan non-dairy milk such as soy, rice, almond or coconut and reducing it to about half its original volume.
+This season, be creative and replace Puncheon with Scotch, Brandy/Cognac or Whisky